One-Pan Pomegranate Glazed Salmon
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Heart-Healthy
Ingredients
Scale
- 4 salmon fillets (6 ounces each)
- 1 cup 100% pomegranate juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup fresh pomegranate arils (seeds) for garnish
- Fresh parsley or chives, chopped for garnish
Instructions
- In a small saucepan or directly in your oven-safe skillet over medium-high heat, combine the pomegranate juice, honey, balsamic vinegar, minced garlic, and grated ginger. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for about 8 to 10 minutes, or until the liquid has reduced by half and thickened into a syrupy consistency. Pour the glaze into a small bowl and set it aside.
- Pat the salmon fillets dry with paper towels. This is a crucial step to ensure the skin gets crispy and the glaze sticks properly. Season both sides of the fillets generously with salt and black pepper.
- Wipe out your skillet if you used it for the glaze, then add the olive oil over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan, skin-side up. Sear for about 3 to 4 minutes until a golden-brown crust forms. Carefully flip the fillets over.
- Brush a generous amount of the prepared pomegranate glaze over the top of each salmon fillet. Reduce the heat to medium, cover the pan, and cook for another 4 to 5 minutes. The salmon should be opaque and flake easily with a fork. For an extra sticky finish, you can spoon more glaze over the fish during the last minute of cooking.
- Remove the pan from the heat. Sprinkle the fresh pomegranate arils and chopped parsley over the salmon. Serve immediately while hot, drizzling any remaining glaze from the pan over the fillets.